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Make sure your stones are flat, try not to use stones that produce alot of Mud.

If you want to maintain the geometry (thinning), you will need to place pressure on/ above the shinogi, it's just a matter of keeping the line straight with even pressure and grinding, if you wobble, you will break the line. If its a faintish line to begin with, I find a magic marker can help.

Huw
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.
Fernand Point

By changing direction you can see the fine scratches from the stone cross each other. If your strokes are always in the same direction when you turn the blade over to see progress you cannot tell where you are removing metal.

hiro AS is still a japanese knife... i'm sorry, but i misread your previous post and thought you were asking about western chefs knives (like whustof)... my bad. Same technique for a wa-gyuto works for a gyuto.

and the bolster i was referring to is the huge metal chunk near the heel of german/french/american chefs knives